Get a food processor and 120 grams (4.25 ounces) of spinach.

Add the spinach to a food processor in stages and blend until it's broken down.

Add plain flour and a small amount of nutmeg to the food processor and continue blending until the dough forms a breadcrumb consistency.

Place the pasta dough onto a lightly floured surface and knead for 2-3 minutes.

Allow the pasta dough to rest for 30 minutes wrapped in plastic wrap.

While the dough is resting, make the sauce by mixing 170 grams of ricotta, grated Grana Padano or Parmesan, the zest of half a lemon, a pinch of salt, a pinch of freshly cracked black pepper, and a drizzle of olive oil in a bowl.

Peel one whole clove of garlic and slice it as thinly as you can. Set the slices aside in a dish.

After 30 minutes, divide the dough into four. Roll one piece into a cylinder about 30 cm (1 ft) long, cut it into pillows about the width of your little finger, then press each one into the work surface with a small serrated knife and pull back so it curls into a shell. Repeat with the rest.

Place the shaped pasta on a lightly floured sheet tray.

Boil the pasta in well-salted water for 5-6 minutes. While it cooks, fry the garlic slices in olive oil on a low heat, stirring constantly, until evenly golden.

Move the pasta into the pan with a slotted spoon and fry for 2 minutes. Add a ladle of boiling pasta water and the ricotta mixture, then cook on a low heat for 30 seconds to a minute until slightly thickened. Taste, add a little lemon zest or juice if needed, then serve with grated Grana Padano, basil and a drizzle of olive oil.